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Kidney Bean Facts

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Kidney Bean Facts

Kidney beans are so named because of their unique kidney shape. These beans have been called one of the world's most nutritious foods. They are grown and used by a variety of countries and cultures in a variety of ways. Kidney beans have the ability to absorb flavors from other foods, making them a good addition to many dishes. A very popular bean, it is easily stored and cooked. However there are safety precautions needed in some cooking methods because kidney beans in raw form contain toxins that cause illness.

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    1. Types

      • White Kidney Beans

        The most common varieties of kidney beans are dark red, light red and white. Each type is usually sold in plastic bags, canned and in bulk. They can also be grown in a home garden.

      Benefits

      • Heathy Kidney Bean Burger

        Kidney beans are high in fiber, proteins and molybdenum. Molybdenum is a trace mineral needed to counteract the sulfide preservatives added to some deli salads and prepared foods. Kidney beans are also low in fat, and they lower cholesterol.

      Uses

      • Kidney Bean Curry

        Kidney beans have numerous uses in cooking. They are added to stews, soups and stir fries. They are pureed to use as dips or refried beans. Kidney beans blend with a wide variety of spices because they adsorb other flavors well.

      Geography

      • Japanese Sweet Beans

        Geographically almost every country grows and uses kidney beans. India curries the beans. China adds them to dumplings and makes bean paste. Japan makes bean cakes (which can be savory or sweet) and sweet beans, a dessert.

      Warning

      • Soaking Beans

        Raw kidney beans contain a high level of a toxin called phytohemagglutinin. This toxin causes problems with the metabolism of cells and illness may result.

      Prevention/Solution

      • Crockpot Kidney Beans

        Kidney beans should not be raw or undercooked .Always thoroughly cook the beans to kill any of the toxins. Do not eat raw or raw soaked beans. When cooking beans, soak them for at least five hours first and discard the water.

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